Sea Bass Fillet with Lemon Risotto

Heat the oil in a pan and sauté the shallot and garlic.

Add the rice and sauté, stirring constantly, until translucent. Add lemon zest and thyme.

Add wine and lemon juice and reduce completely. Then, add the vegetable broth, stirring constantly, so that the rice is always just covered with liquid. Simmer for approx. 25 min until the rice is creamy and al dente.